End-of-the-week-soup

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(5)
Soups|Vegetarian
4 peopleServes
4
Prep   15 min
Cook   20 min
  • Garlic, 1 clove(s), finely chopped
  • Ginger, fresh, 2 cm piece(s), finely chopped
  • Onion, any type, 1 medium, chopped
  • Butternut pumpkin, 100 g, peeled, seeded, chopped
  • Zucchini, 1 medium, chopped
  • Tomato, 2 medium, over-ripe, chopped
  • Cauliflower, ½ cup(s), florets and stems chopped
  • Green beans, 50 g, trimmed and chopped
  • Parsley, ½ bunch(s), leaves and stems finely chopped
  • Rosemary, fresh, 1 sprig(s)
  • Vegetable liquid stock, low sodium, 1 litre(s)

Method

Place all the ingredients in a large saucepan over medium heat. Cook, stirring occasionally, for 20 minutes or until the vegetables are very tender.

Season with freshly ground black pepper and serve.

Tips: Feel free to use any leftover vegetables you have in your fridge for this versatile soup. Soft veg, such as snow peas or spinach, should be added in the last 5 minutes of cooking time so they don't overcook.

Nutrition facts per serve
Makes 4 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 0
Bread & Cereals0
Vegetables3
Fruit0
Dairy0
Healthy Fats & Oils0
Indulgences0
Calories69
Protein3.3 g
Total fat0.6 g
- Saturated fat0.2 g
Total carbohydrates10.6 g
- Total sugars8.4 g
Fibre4.1 g
Sodium587 mg

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